Learn how to cut a mango with our easy guide. Discover tips for picking ripe mangoes, avoiding common mistakes, and trying tasty recipes. Cutting a mango is simpler than you think.
There are several ways to cut a mango, some easier than others. So, which is best?
Why is it that the most delicious fruits are the biggest pain to cut? Could it be that the juicy flesh inside is truly worth the squeeze?
There are a few internet-popular techniques for cutting mangoes, including one that uses a glass to separate the skin from its flesh after cutting away from the pit (cool idea, but results are definitely not as clean as using a knife or Y-peeler).
Another involves cutting pieces from either side of the pit, then scoring the flesh of each side, like some folks do withavocadohalves. They then flip the peel inside out and cut the diced pieces from the peel.
Holding the mango half in one hand and the knife in the other feels like a recipe for “mango hand.” And besides, you don’t always want your fruit diced, do you?
Here’s our tried and true method for cutting a mango.
How to cut a mango
Let’s cut to the chase
Safety tip: Wash thoroughly
If you cut a mango without peeling it first, be sure to wash it well, or else you could drive surface bacteria to thefruit’s flesh.
How to pick a ripe mango
Aripemango should give slightly when you squeeze it, but not so much so that your fingers leave an imprint or the flesh feels mushy beneath the peel.
The flesh should be relatively firm, not wrinkled, and free of spots (overripe mangoes are especially slippery to cut). If the fruit feels hard to the touch, let it ripen on the counter for a few days before cutting into it.
4 mango recipes to justify your hard work
Now that you know how to get to that sweet orange meat, here are some mouth-watering mango recipes, both sweet and savory:
1.Mango and cayenne paletas
In Mexico, a dash of Tajín seasoning often accompanies this fresh fruit — a blend of chili pepper, lime, andsalt. This refreshing popsicle recipe is a take on that palate-awakening combination.
2.Coconut farro porridge with mango
Farro, a chewy whole grain, is a surprising substitute foroatsin this hearty breakfast porridge. The addition ofcoconutand fresh mango lends a tropical brightness to a perfect winter breakfast.
3.Crab salad with mango, avocado, and lemon-herb dressing
Mango’s tart notes make it ideal in this light salad made with lump crab. Creamy avocado and a sweet-and-spicyvinaigrettecomplete the meal.
4.Spicy jicama, grapefruit, and mango salad
This refreshing slaw-style salad is spicy, crunchy, and tart.Cayenne, lime, and cilantro take mango and grapefruit all the way to Savory Town.
There’s an art to cutting a mango, and doing it the right way involves a fair amount of turning the mango as you cut. You should wind up with two large, separate lobes and some mango shrapnel to spare.
Then, eat your mango in a salad, porridge, or paleta.
We put together a complete guide on everything mango —check it outhere.
